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–+ servings
a small glass bowl filled with pumpkin whipped cream, piped into a swirl on top

Pumpkin Whipped Cream

Alysen
Fluffy, sweet, perfectly spiced, and fortified with real pumpkin puree, this recipe for Pumpkin Whipped Cream is the best ever!
5 from 37 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 4 servings (about 2 cups total)
Calories 237 kcal

Equipment

Ingredients
  

Instructions
 

  • Add the heavy cream, pumpkin puree, powdered sugar, vanilla extract and pumpkin pie spice to a mixing bowl.
    a bowl holding the ingredients for pumpkin whipped cream.
  • With an electric mixer, whip for 3-4 minutes, until stiff peaks form.
    a pink mixer whipping pumpkin whipped cream in a glass bowl
  • Serve immediately or chill until ready to serve.
    photo showing the texture of finished pumpkin whipped cream

Notes

  • The powdered sugar in the recipe stabilizes the whipped cream and will allow you to store it in the fridge for 2-4 days. 
  • Use cold ingredients, and chill the mixing bowl too. This helps the cream whip up faster. 
  • Don't overwhip, this will cause the cream to curdle and start turning into butter!

Nutrition

Calories: 237kcalCarbohydrates: 10gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 18mgPotassium: 103mgFiber: 1gSugar: 8gVitamin A: 4053IUVitamin C: 1mgCalcium: 48mgIron: 0.4mg
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